Pumpkin banana spiced custard

Makes 6 servings

This is a great alternative to pumpkin pie and very quick and easy to make. It is best served warm.

Ingredients

• 1 egg
• 2 egg whites
• 1 cup (250 ml) canned pure pumpkin
• 1/3 cup (75 mL) mashed banana, about 1 medium banana
• 1 cup (250 mL) evaporated skim milk
• ¼ cup (50 mL) packed brown sugar
• ½ tsp (2 ml) ground cinnamon
• ¼ tsp (1 mL) ground ginger
• 1/8 tsp (0.5 mL) allspice
• 6 walnut halves

Directions

1. Preheat oven to 325º F (160º C).
2. Place 6 1 cup (250 mL) ramekins in a glass 13 x 9 inch (3.5 L) baking dish.
3. In a large bowl, combine all the ingredients except the walnut halves. Pour custard into ramekins. Pour boiling water around the ramekins in the baking dish to a depth of 1 inch (2.5 cm). Place 1 walnut half in the centre of each custard.
4. Bake for 40 minutes. Remove from the oven and serve warm.

Nutritional information per serving
(1 ramekin)

• Calories: 111
• Protein: 6 g
• Fat: 1 g
  • Saturated fat: 0 g
  • Dietary cholesterol: 33 mg
• Carbohydrate: 20 g
  • Dietary fibre: 1 g
• Sodium: 83 mg
• Potassium: 334 mg

Developed by Nadine Day for the Heart and Stroke Foundation ©2007.

Posted December 2007.